CN115093924A - Preparation process of banana vinegar - Google Patents
Preparation process of banana vinegar Download PDFInfo
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- CN115093924A CN115093924A CN202210969568.9A CN202210969568A CN115093924A CN 115093924 A CN115093924 A CN 115093924A CN 202210969568 A CN202210969568 A CN 202210969568A CN 115093924 A CN115093924 A CN 115093924A
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- banana
- pulp
- bananas
- vinegar
- charcoal
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000005561 Musa balbisiana Species 0.000 title 1
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- 238000000746 purification Methods 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
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- 229910052700 potassium Inorganic materials 0.000 description 1
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention discloses a preparation process of banana vinegar, which comprises the steps of peeling fresh bananas, ripening, pulping and decomposing, mixing, juice-residue separation, squeezing, purifying, pH value adjustment, wave ratio adjustment, fruit wine fermentation, wine blending precision, vinegar making and aging, sterilization and the like to form a finished banana vinegar product. The banana vinegar fermented by the process keeps the flavor of bananas and has faint scent and soft taste. Heating to 80-90 deg.C in ripening process of banana, and keeping the temperature for 30-40min, which has the advantages of no damage to amino acids, retained original color of banana liquid, and no blackening. In the pulping process of bananas, pectinase is added, large-particle sugar in the bananas can be separated, and the original flavor of the bananas is kept. Can evenly purify quantitative thick liquid layering through the charcoal purifying box to effectively improve the abundant contact of banana thick liquid dispersion layering back with the charcoal, and then realize the complete purification operation to the banana thick liquid, solve present charcoal can not be abundant and the drawback of complete contact when purifying to liquid.
Description
Technical Field
The invention relates to the technical field of banana edible processing and food preparation, in particular to a preparation process of banana vinegar.
Background
The banana pulp is fragrant, sweet, soft and smooth, and is one of the favorite fruits. Has high nutritive value, and also contains various trace elements and vitamins. Wherein vitamin A can promote growth and enhance resistance to diseases, and is necessary for maintaining normal fertility and vision; thiamine can resist beriberi, promote appetite, promote digestion and protect nervous system; riboflavin can promote normal growth and development of human body.
The banana contains abundant potassium elements and has the effect of relaxing bowel. Usually, the bananas are directly eaten after being peeled, and along with the improvement of living standard of people, the bananas are invented with various eating methods, for example, the bananas are mixed with other fruits or foods, such as mixed banana foods rich in various nutrient elements, such as apple bananas, soybean, banana and soybean milk, and the intake of the nutrient elements and the improvement of taste of people are further improved.
The banana is required to be beaten into pulp when being mixed with other fruits or food, flocculent banana dregs generated by the banana are difficult to separate, a certain reduction effect is formed on the taste of the mixed food, and meanwhile, harmful fungus substances generated in the banana pulp are difficult to effectively clear away in the beating process, so that certain influence is caused on nutrient elements contained in the food when the mixed food is prepared in the later stage, and the taste of the mixed food is poor.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a preparation process of banana vinegar, the banana vinegar is fermented by the process, the flavor of bananas is kept, the banana vinegar has faint scent and soft taste, the influence of fungus in bananas on the fermentation process of the banana vinegar is reduced through full purification treatment of charcoal, and the finished taste of the banana vinegar can be effectively improved.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation process of banana vinegar is characterized by comprising the following steps:
s1, peeling fresh bananas and accelerating ripening: peeling and separating a certain amount of fresh banana, heating to 80-90 ℃, and preserving heat for 30-40 min;
s2: pulping, decomposing and mixing: pulping the ripened bananas into a pulp state through a pulping machine, decomposing the bananas, adding water after decomposition, and stirring and mixing uniformly;
s3, juice and residue separation and squeezing: separating the mixed banana pulp by a separator, and separating the residual solid banana pulp by a squeezer after separation to obtain pure liquid banana pulp;
s4, purification: adding A purificant into the banana pulp for purification;
s5, adjusting the pH value: adding a B substance into the purified banana pulp, and adjusting the pH value of the banana pulp to 3-4;
s6, adjusting wave ratio: continuously adding saccharides into the banana pulp until the ratio of the saccharides reaches 11 waves;
s7, fermenting fruit wine: adjusting the temperature of the banana pulp to 33-35 deg.C, adding fruit wine yeast, and fermenting under sealed condition, stirring for 2 times per day for 1 min;
s8, blending accuracy: adjusting the alcoholic strength of the banana pulp to 4-6 degrees;
s9, vinegar making and aging: transferring the banana pulp into a vinegar making machine, fermenting for 24 hours and ageing;
s10, sterilization: and forming the finished banana vinegar product after pasteurization or ultrahigh temperature sterilization.
Preferably, pectinase is added to enzymatically digest bananas in step S2.
Preferably, in step S4, the A purified substance is charcoal, and the banana pulp is heated to 92-100 deg.C while purifying, and is sterilized by keeping the temperature for 10 min.
Preferably, in step s5, the class B substance is citric acid at a concentration of 0.1%.
Preferably, in step S7, the fruit wine yeast is added in an amount of 0.2% of the amount of banana puree.
Preferably, a charcoal purifying box for purifying the banana pulp is further arranged in step S4, the charcoal purifying box comprises a box body with a closed structure, one side of the box body is provided with an openable door body, a purifying device with a multi-stage structure is vertically arranged in the box body, and a pulp inlet pipe and a pulp outlet pipe communicated with the multi-stage purifying device are sequentially arranged on two sides of the box body.
Preferably, every grade purifier by box inner wall level and vertical downward dispersion head pipe, charcoal, the charcoal support otter board that the interval set up in proper order, guide plate constitute, dispersion head pipe extends to the box outside and with advance the thick liquid pipe and link up another lateral wall of box be provided with the guiding gutter that the guide plate link up, guiding gutter one end with it link up to go out the thick liquid pipe.
Preferably, the guide plate close to one side of the door body is provided with an oblique flanging.
The invention has the beneficial effects that:
1. the banana vinegar fermented by the process keeps the flavor of bananas and has faint scent and soft taste.
2. Heating to 80-90 deg.C in ripening process of banana, and keeping the temperature for 30-40min, which has the advantages of no damage to amino acids, retained original color of banana liquid, and no blackening.
3. In the pulping process of bananas, pectinase is added to decompose large-particle sugar in the bananas and keep the original flavor of the bananas.
4. The banana vinegar separating machine has the advantages that the separating machine shell is used for separating substances with high viscosity from banana pulp, and then the separated trace amount of banana pulp is thoroughly separated again through the plate-and-frame squeezer so as to obtain high-purity and clear banana pulp, so that the banana pulp can be sufficiently fermented, and the taste of finished banana vinegar is improved.
5. Can evenly purify quantitative thick liquid layering through the charcoal purifying box to effectively improve the banana thick liquid dispersion layering back and the abundant contact of charcoal, and then realize the complete purification operation to the banana thick liquid, solve present charcoal can not be abundant when purifying liquid and the drawback of complete contact.
Drawings
FIG. 1 is a front sectional view of a charcoal purifying box according to the present invention.
FIG. 2 is an enlarged view of the invention at A in FIG. 1.
FIG. 3 is an enlarged view of the invention at B in FIG. 1.
Fig. 4 is a bottom view of the dispersion flow tube of the present invention.
FIG. 5 is a right side view of the charcoal purifying box according to the present invention.
FIG. 6 is a right sectional view of the charcoal purifying box of the present invention.
FIG. 7 is an enlarged view of the invention at C in FIG. 6.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following description will be made with reference to the accompanying drawings and embodiments.
Example one
A preparation process of banana vinegar comprises the following steps:
s1, peeling fresh bananas, and accelerating ripening: peeling and separating a certain amount of fresh bananas, heating to 80 ℃, and preserving heat for 30 min;
s2,: pulping, decomposing and mixing: pulping the ripened bananas into a pulp by a pulping machine, adding pectinase to decompose the bananas, adding water after decomposition, and uniformly stirring and mixing (preferably, adding water with the amount of 5 times of the bananas);
s3, juice and residue separation and squeezing: separating the mixed banana pulp by a separator, and separating the residual solid banana pulp by a squeezer (preferably a plate-and-frame squeezer) after separation to obtain pure liquid banana pulp;
s4, purification: adding charcoal into the banana pulp, heating to 92 deg.C, and sterilizing for 10 min.
Specifically, as shown in fig. 1-7, the banana pulp is purified by the charcoal purifying box, so as to improve the purification rate of the banana pulp and reduce the influence of fungus in the banana pulp on the brewing quality and taste of the finished banana vinegar, as shown in fig. 6, the charcoal purifying box comprises a box body 1 with a closed structure, one side of the box body is provided with an openable door body 11, a purifying device with a multi-stage structure is vertically arranged in the box body 1, and a pulp inlet pipe 12 and a pulp outlet pipe 13 which are communicated with the multi-stage purifying device are sequentially arranged on two sides of the box body 1.
The box body 1 is preferably an electric heating structure box body, the box body 1 is heated to 92 ℃ during purification, the banana pulp after squeezing and separating is led into a purification device with a multi-stage structure in the box body 1 from the pulp inlet pipe 12, the pulp inlet pipe 12 and the pulp outlet pipe 13 are closed, heat is preserved for 10min, multi-stage purification and sterilization operation is realized, the purification speed of charcoal and the purification quality of the banana pulp are improved, and the purified banana pulp is discharged and collected through the pulp outlet pipe 13.
Specifically, as shown in fig. 2, each stage of the purification apparatus is composed of a dispersion flow pipe 2, charcoal 3, a charcoal support screen 4 and a guide plate 5 which are horizontally and vertically arranged on the inner wall of the box body 1 at intervals in sequence, the dispersion flow pipe 2 extends to the outside of the box body 1 and is communicated with the pulp inlet pipe 12, a guide groove 14 communicated with the guide plate 5 is arranged on the other side wall of the box body 1, and one end of the guide groove 14 is communicated with the pulp outlet pipe 13. During purification, the slurry is distributed into different dispersion slurry pipes 2 by the slurry inlet pipe 12 (preferably, dripping holes 201 are uniformly distributed at the bottom of the dispersion slurry pipes, as shown in fig. 4), the slurry is dripped onto charcoal 3 at the bottom of the dispersion slurry pipes through a plurality of dripping holes, the slurry is purified by the charcoal in the downward flowing process along the surface of the charcoal 3, the slurry is dripped onto the flow guide plate 5 along the surface of the charcoal after purification is completed and is gathered, then the slurry flows into the flow guide groove 14 through the flow guide plate, and the gathered slurry flows into the slurry outlet pipe 13 through the flow guide grooves 14 of different stages for collection. This mode is with the even purification of quantitative thick liquid layering to effectively improve the abundant contact of banana thick liquid dispersion layering back with the charcoal, and then realize the complete purification operation to banana thick liquid, solve present charcoal can not be abundant and the drawback of complete contact when liquid purifies.
The door body 11 that can open then is used for changing charcoal 3, also is convenient for the interval simultaneously and arranges charcoal 3 to keep corresponding interval, the circulation after the banana thick liquid purifies of being convenient for improves purification rate.
Preferably, the guide plate 5 is obliquely arranged towards the direction of the slurry outlet pipe 13, so that banana slurry dropping after purification can rapidly flow, and the guide groove 14 is obliquely arranged towards the direction of the slurry outlet pipe 13 and is used for rapidly flowing the slurry flowing from the guide plate 5 into the guide groove 14 into the slurry outlet pipe 13 for collection.
In order to prevent the slurry dropping from the baffle 5 from leaking from the joint between the door 11 and the cabinet 1, as shown in fig. 7, the baffle 5 near the door 11 is provided with an oblique flange 51. The oblique flanging 51 blocks one side of the guide plate 5 close to the door body 11, thereby avoiding the leakage of slurry.
S5, adjusting the pH value: adding 0.1% citric acid into the purified banana pulp, and adjusting the pH value to 3;
s6, adjusting wave ratio: continuously adding sugar (preferably white granulated sugar) into the banana pulp to 11 wave ratio;
s7, fermenting fruit wine: adjusting the temperature of the banana pulp to 33 ℃, adding fruit wine yeast, and hermetically fermenting, stirring for 2 times a day, wherein the stirring time is 1 min;
s8, blending accuracy: the alcohol content of the banana pulp is adjusted to 4 degrees, and the specific adjustment mode is that edible alcohol or purified water is added to achieve the quantitative alcohol content.
S9, vinegar making and aging: transferring the banana pulp into a vinegar making machine, fermenting for 24 hours and ageing;
s10, sterilization: and forming the finished banana vinegar product after pasteurization or ultrahigh temperature sterilization.
The detection data of the finished banana vinegar are shown in the following table 1:
TABLE 1
Example two
A preparation process of banana vinegar comprises the following steps:
s1, peeling fresh bananas, and accelerating ripening: peeling and separating a certain amount of fresh bananas, heating to 85 ℃, and preserving heat for 35 min;
s2: pulping, decomposing and mixing: pulping the ripened bananas into a pulp shape by a pulping machine, adding pectinase to decompose the bananas, adding water after decomposition, and stirring and mixing uniformly (preferably, adding water with 5 times of the amount of the bananas);
s3, juice and residue separation and squeezing: separating the mixed banana pulp by a separator, and separating the residual solid banana pulp by a squeezer after separation to obtain pure liquid banana pulp;
s4, purification: adding charcoal into the banana pulp, heating to 96 ℃, preserving heat for 10min for sterilization, and specifically purifying in the same way as in the first embodiment.
S5, adjusting the pH value: adding 0.1% citric acid into the purified banana pulp, and adjusting the pH value to 3.5;
s6, adjusting wave ratio: continuously adding sugar (preferably white granulated sugar) into the banana pulp to 11 wave ratio;
s7, fermenting fruit wine: adjusting the temperature of the banana pulp to 34 deg.C, adding fruit wine yeast, and fermenting under sealed condition, stirring for 2 times per day for 1 min;
s8, blending accuracy: adjusting the alcoholic strength of the banana pulp to 5 degrees (same as the first embodiment);
s9, vinegar making and aging: transferring the banana pulp into a vinegar making machine, fermenting for 24 hours and ageing;
s10, sterilization: and forming the finished banana vinegar product after pasteurization or ultrahigh temperature sterilization.
The detection data of the finished banana vinegar are shown in the following table 2:
TABLE 2
EXAMPLE III
A preparation process of banana vinegar comprises the following steps:
s1, peeling fresh bananas and accelerating ripening: peeling and separating a certain amount of fresh bananas, heating to 90 ℃, and preserving heat for 40 min;
s2: pulping, decomposing and mixing: pulping the ripened bananas into a pulp by a pulping machine, adding pectinase to decompose the bananas, adding water after decomposition, and uniformly stirring and mixing (preferably, adding water with the amount of 5 times of the bananas);
s3, juice and residue separation and squeezing: separating the mixed banana pulp by a separator, and separating the residual solid banana pulp by a squeezer after separation to obtain pure liquid banana pulp;
s4, purification: adding charcoal into the banana pulp, heating to 100 ℃, preserving heat for 10min for sterilization, and specifically purifying in the same way as in the first embodiment.
S5, adjusting the pH value: adding 0.1% citric acid into the purified banana pulp, and adjusting the pH value to 4;
s6, adjusting wave ratio: continuously adding sugar (preferably white granulated sugar) into the banana pulp to 11 wave ratio;
s7, fermenting fruit wine: adjusting the temperature of the banana pulp to 35 ℃, adding fruit wine yeast, and hermetically fermenting, stirring for 2 times every day, wherein the stirring time is 1 min;
s8, blending accuracy: adjusting the alcoholic strength of the banana pulp to 6 degrees (same as the first embodiment);
s9, vinegar making and aging: transferring the banana pulp into a vinegar making machine, fermenting for 24 hours and ageing;
s10, sterilization: and forming the finished banana vinegar product after pasteurization or ultrahigh temperature sterilization.
The detection data of the finished banana vinegar product are shown in the following table 3:
TABLE 3
The principle of the invention is as follows: peeling fresh bananas, relieving heat, accelerating ripening and preserving heat for sterilization, adding pectinase to decompose the bananas, adding water after decomposition, stirring and mixing uniformly, separating the mixed banana pulp by a separator, and separating residual solid banana pulp by a squeezer after separation to obtain pure liquid banana pulp;
charcoal purification: during the purification, advance thick liquid pipe 12 with the thick liquid distribution to different dispersion flow thick liquid pipe 2 in, through a plurality of drippage holes with the thick liquid drippage to the charcoal 3 of its bottom on, the thick liquid along the downward flow in-process on charcoal 3 surface, realize the charcoal to the abundant complete purification effect of thick liquid, after the purification is accomplished along charcoal surface drippage to guide plate 5 on the gathering, then flow to guiding gutter 14 in through the guide plate, the thick liquid after will assembling flows to play thick liquid pipe 13 through the guiding gutter 14 of different levels and collects.
Adding 0.1% citric acid into the purified banana pulp, adjusting the pH value to 3-4, continuously adding white granulated sugar into the banana pulp to adjust the wave ratio to 13, heating the banana pulp to 34 ℃, adding fruit wine yeast with the amount of 0.2% of the banana pulp for fermentation, adding edible alcohol or purified water after fermentation to adjust the alcoholic strength of the banana pulp to 4-6 ℃, transferring the banana pulp into a vinegar making machine, adding acetic acid for fermentation for 24 hours, ageing, and performing pasteurization or ultra-high temperature sterilization to obtain the finished banana vinegar.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A preparation process of banana vinegar is characterized by comprising the following steps:
s1, peeling fresh bananas and accelerating ripening: peeling and separating quantitative fresh banana, heating to 80-90 ℃, and preserving heat for 30-40 min;
s2: pulping, decomposing and mixing: pulping the ripened bananas into a pulp state through a pulping machine, decomposing the bananas, adding water after decomposition, and stirring and mixing uniformly;
s3, juice and residue separation and squeezing: separating the mixed banana pulp by a separator, and separating the residual solid banana pulp by a squeezer after separation to obtain pure liquid banana pulp;
s4, purification: adding A purificant into the banana pulp for purification;
s5, adjusting the pH value: adding a B substance into the purified banana pulp, and adjusting the pH value of the banana pulp to 3-4;
s6, adjusting wave ratio: continuously adding saccharides into the banana pulp until the ratio of the saccharides reaches 11 waves;
s7, fermenting fruit wine: adjusting the temperature of banana pulp to 33-35 deg.C, adding fruit wine yeast, and fermenting under sealed condition for 1min while stirring for 2 times per day;
s8, adjusting the wine accuracy: adjusting the alcoholic strength of the banana pulp to 4-6 degrees;
s9, vinegar making and aging: transferring the banana pulp into a vinegar making machine, fermenting for 24 hours and ageing;
s10, sterilization: and forming the finished banana vinegar product after pasteurization or ultrahigh temperature sterilization.
2. The process for preparing banana vinegar according to claim 1, wherein the process comprises the following steps: pectinase is added to enzymatically digest bananas in step S2.
3. The process for preparing banana vinegar according to claim 2, wherein: in step S4, the purified substance A is charcoal, and the banana pulp is heated to 92-100 deg.C while being purified, and is sterilized by keeping the temperature for 10 min.
4. The process for preparing banana vinegar according to claim 3, wherein the process comprises the following steps: in step s5, the class B substance is citric acid at a concentration of 0.1%.
5. The process for preparing banana vinegar according to claim 4, wherein the process comprises the following steps: in step S7, the fruit wine yeast is added in an amount of 0.2% of the amount of banana pulp.
6. The process for preparing banana vinegar according to claim 5, wherein the process comprises the following steps: the step S4 is also provided with a charcoal purifying box for purifying the banana pulp, the charcoal purifying box comprises a box body (1) with a closed structure, one side of the box body is provided with an openable door body (11), a purifying device with a multi-stage structure is vertically arranged in the box body (1), and a pulp inlet pipe (12) and a pulp outlet pipe (13) communicated with the multi-stage purifying device are sequentially arranged on two sides of the box body (1).
7. The process for preparing banana vinegar according to claim 6, wherein the process comprises the following steps: every grade purifier by box (1) inner wall level and vertical downward dispersion head pipe (2), charcoal (3), the charcoal that interval set gradually in proper order supported otter board (4), guide plate (5) and constitute, dispersion head pipe (2) extend to box (1) outside and with advance thick liquid pipe (12) and link up box (1) another lateral wall be provided with guiding gutter (14) that guide plate (5) link up, guiding gutter (14) one end with it link up to go out thick liquid pipe (13).
8. The process for preparing banana vinegar according to claim 7, wherein: the guide plate (5) close to one side of the door body (11) is provided with an oblique flanging (51).
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